Tag Archives: easy

For a while now I have been meaning to create a healthier alternative to banana bread, that is scrumptious while being an acceptable high protein and high vitamin rich breakfast to fuel my morning.

After a taste test of flavour combos and brief-fitting ingredients I concluded that the flavours of peanut and banana were perfect.

As these ingredients are full of healthy protein building nuts and potassium richness fruit I decided to produce a recipe that was as healthy as possible while still attaining a delicious flavour and fluffy texture.

I also wanted it to be as easy as possible to bake that could be whipped up in 5 minutes.

The outcome = Fluffy fruit and nut bread with no added fat (oil/butter) that I think tastes much better than traditional banana bread (which is full of fat and large sugar quantities).

I’m actually impressed with myself, as soon as I served this I was asked for the recipe. Easy one step low fat fruit based loaf that is just divine sliced, warmed and if you desire topped with a flick off low fat margarine.

Ingredients:

160g brown sugar

200g vanilla yoghurt (low fat)

220g Banana (3 large bananas)

2 eggs

130g low fat peanut-butter

160g self raising flour

Method:

Preheat the oven to 170c degrees and line a 14cmx24cm loaf tin with baking paper.

Place the sugar, banana, yoghurt, eggs, peanut butter and flour in a food processor and blitz until all the ingredients are well combine and pureed.

Pour the mix into the cake tin.

Bake in the oven for 20-25 minutes or until the loaf is just set on touch.

Allow the loaf to cool in the tin, then cut and serve.

Notes:

You will need 3 large or 4 medium sized bananas for this recipe.

I blitzed up 15g of peanuts to decorate the top of the loaf and sprinkled before baking.

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Blitz peanuts to decorate

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I go through a lot of cocoa powder thus always fully stocked up (I prefer hot chocolate with cocoa powder instead of drinking chocolate powder for some odd reason).

So having chocolate on hand is not that common for me as I tend to use my handy cocoa powder, sugar and butter instead of melted chocolate.

Why I’m telling you this is because I went to make a mirror glaze today and didn’t have chocolate but had cocoa powder.

Usually (not always) a mirror glaze features melted chocolate, so I did some research and experimenting. The outcome, a cocoa powder easy-pease quick version that’s made from kitchen staple ingredients you would likely have already, (possibly not the cream so in the notes below I have a cream substitute recipe with milk & butter).

The outcome was a glaze that took a few mins that literally entails stirring ingredients in a pan then pouring over a cake. You can’t get much simpler than that! And the result, well you can see for yourself.

Also, as I have used gelatine in the glaze as it sets the mix really well and doesn’t take long to set.

Ingredients:

100g water

6g gelatin powder

150g sugar

3 tbsn cocoa powder

80ml cream

Method:

Place 1 tbsn of the water in a small bowl, add the gelatin and whisk until combine.

Place the remaining water, sugar, cocoa powder and cream into a saucepan and cook, stirring on medium heat for 10 minutes or until the mix has slightly thickened.

Turn the heat to low, add the gelatin mix to the chocolate mix and whisk with a hand whisk until the gelatin has melted and completely dissolved in the chocolate mix.

Take the pan off the heat and continue whisking until the temperature hits 30c degrees or is cool enough to touch (I used a candy thermometer to gauge the heat).

Place your cooled cake on a cooling rack with baking paper underneath to catch the remnant glaze.

Slowly pour the glaze in the middle of the cake.

When you have about 1/5thof the glaze left in the pan pour it around the edges on the sides that may not be 100% covered with glaze. If all sides are covered already continue pouring the remaining mix in the middle of the cake.

Leave the cake for 5 minutes or until it stops dripping and place the cake on the rack in the fridge for 1 hour+ to set.

Once glaze is set use a spatula underneath the cake to pick it up and place on a plate to further decorate as you desire.

Note: As I didn’t have any cream when making this recipe the first time (and was too lazy to go to the shops) I substituted the cream for 25g butter and 55ml milk in which was heated in the microwave until just steaming.

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